Roasted Vegetable Lasagna

Roasted Vegetable Lasagna Recipe

0
0 Rating

About Roasted Vegetable Lasagna Recipe:

A layered bake of pasta sheets, creamy tomato basil sauce and roasted vegetables and paneer, topped with mozzarella cheese.

... Read More
  • 30 mins
  • 19 Ingredients
Ingredients
Adjust Servings :
MinusCircle1PlusCircle

Ingredients for Roasted Vegetable Lasagna Recipe

  • As required Ingredients for roasted vegetables
  • 3 tablespoon Olive oil
  • 4 No.s Garlicfinely chopped cloves
  • 1 No.s Onion finely chopped
  • 1 No.s Red bell pepper finely chopped
  • 2 No.s Carrots sliced
  • 2 No.s Zucchinis sliced small
  • As required Sprinkle salt
  • As required Ingredients for pasta sauce
  • 300 milliliter Veeba pasta and pizza sauce
  • 100 milliliter Fresh cream
  • As required Veeba white pasta dressing
  • As required Basil leaves a handful, chopped
  • As required Ingredients for assembling lasagna
  • 12 No.s Lasagna sheet
  • As required Roasted vegetables
  • As required Pasta sauce
  • 200 gram Paneer crumbled
  • 1/2 cup Mozzarella cheese grated
Nutrition
  • 138g Fat(45.34%)
  • 70g Protein(22.76%)
  • 64g Carbs(20.95%)
  • 29g Fiber(9.48%)
  • Other(1.46%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Roasted Vegetable Lasagna Recipe

step 1

STEP 01

Preheat a large wok and add 3 tbsp olive oil. Add 4 finely chopped garlic cloves, 1 finely chopped onion, 1 finely chopped red bell pepper. Saute for a few minutes till vegetables are soft and roasted.

step 2

STEP 01

Then add 2 sliced carrots, 2 small sliced zucchinis (green & yellow). Sprinkle salt and stir well.

step 3

STEP 01

Cover the pan and allow the vegetables to steam cook until semi-cooked but still firm. Turn off the heat and keep aside.

step 4

STEP 01

To make the lasagna sauce,in a large mixing bowl add 300 ml veeba pasta & pizza sauce, 100 ml fresh cream, veeba white pasta dressing as required for added creaminess and a handful of chopped basil leaves. Mix well to combine together.

step 5

STEP 01

To assemble the lasagna, in a baking dish spread a bottom layer of the pasta sauce.

step 6

STEP 01

Place 1 or 2 lasagna sheets over the sauce to cover the surface area of the dish.

step 7

STEP 01

Then spoon some roasted vegetables on the lasagna sheet.

step 8

STEP 01

Over this spread more pasta sauce and spread to cover the vegetables.

step 9

STEP 01

Sprinkle grated paneer or ricotta cheese.

step 10

STEP 01

Repeat the process, by placing a second layer of pasta sheets.

step 11

STEP 01

Then spoon some roasted vegetables on the lasagna sheet and spread more sauce and sprinkle crumbled paneer.

step 12

STEP 01

Top with any leftover roasted vegetables and paneer.

step 13

STEP 01

Lastly cover the surface of the dish with ½ cup grated mozzarella cheese.

step 14

STEP 01

Cover the baking dish with aluminum foil and place in a preheated oven at 180 degrees celsius. Bake for 30 to 40 minutes .

step 15

STEP 01

Remove from the oven and allow the lasagna to rest for a few minutes before cutting into it as the inside of the lasagna will be bubbling hot.